Frozen Asparagus Risotto With Bacon

• 15 asparagus spears, frozen and defrosted
• 3 tablespoons butter
• 1/2 cup onion, minced
• 1/4 lb bacon, chopped into small pieces
• 1 cup white wine
• 2 cups arborio rice (or carnaroli)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 quarts chicken broth, hot (your's or canned that's thinned with water)
• 1/2 cup parmigiano, grated

1. Take a deep breath and say "Risotta-making is NOT difficult.".
2. Cut asparagus into 3/4" pieces. Set aside.
3. In a heavy-bottomed saucepan, saute the onion and bacon in 2 T butter for 3 minutes over medium heat.
4. Increase to high heat, add wine and reduce to half (about 3 minutes).
5. Add rice, salt and pepper and continue stirring on high for 1 minute.
6. Add 2 c of the hot chicken stock, lid the pan and turn off the heat.
7. Go walk your dog, call your girlfriend, write that chapter in your novel. It can sit there until roughly 10-15 minutes before dinner is served.
8. When you return, reheat the broth and crank up the heat on the rice.
9. Stir, stir, stir, adding a cup of hot broth everytime it starts to look a bit dry.
10. Sample a bit: does it seem a bit chewy but almost ready?.
11. If so, add the asparagus and stir until heated through, about 2 minutes.
12. Sample again. Ready? Remove from heat and add 1 T butter and cheese.

butter, onion, bacon, white wine, arborio rice, salt, pepper, chicken broth, parmigiano

Taken from www.food.com/recipe/frozen-asparagus-risotto-with-bacon-364483 (may not work)